I tried to make some rum truffles for my mom's birthday today. When I dipped the truffle center into tempered chocolate and followed by rolling with cocoa poweder, everything seemed to be OK! However, after 10 minutes, the truffle shells started to be crushed and wet the cocoa powder.

I did put the truffle center under room temperature for half an hour before dipping. Why the truffle shell broke like that? What did I do wrong? How can I prevent this happen?

Could anyone here give me some advice? Please!!![V]

deb

Calgary, Canada

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February 25, 2006 - 5:46 pm

I think you should post the recipe you used to give us all a beter indication to help trouble shoot. I would suggest an improper ratio of chocolate/liquid (cream or oil). But again, let us know your recipe or at least ratios used.
deb.

debc

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February 26, 2006 - 4:10 am

My recipe is as below:

40g cream
100g milk chocolate
10g butter
5g (approx) rum

This recipe is given by my friend. She has no problem with it. I am not sure the problem is due to the liquid/chocolate ratio or the temperature issue. Please advice the theory behind! Thanks!

Hans-Peter Rot

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February 26, 2006 - 9:12 pm

Is it possible that your truffles were too cold when you dipped and when they warmed up, they cracked the shells?

Try coating the truffles in a preliminary coat and allow that to harden completely. Then coat a second time, i.e. double dip.

Also, how long did you wait before you rolled the truffles in cocoa powder? I would wait until right before the chocolate is completely hard before rolling. Otherwise, the cocoa powder will absorb all the moisture from the warm chocolate and cause cracking.

debc

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February 27, 2006 - 4:10 am

Montegrano,

Thanks for your advice.

I took out my truffle in room temp for around 3 hours before I dipped them. The room temperature was around 20C.

I followed your instuction to make double coating but still there was a tiny hole to let liquid came out though it was not very serious...just a tiny very little bubble of liquid. I am not sure why.

I will make it today again. This time I will roll the cocoa powder not right away after I dipped the tempered chocolate....will see what will happen.

Hans-Peter Rot

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February 27, 2006 - 3:22 pm

Sometimes, pinholes are caused because the shell is thin in one spot, but double or even triple dipping should eliminate that problem, though.

debc

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February 28, 2006 - 2:40 am

oh no...the coating turned out so thick[xx(]! But at least no leaking anymore[^]. Montegrano, thanks a lot!

Debc, are you using couverture chocolate to coat the truffles? Maybe try one with a higher viscosity and just one coat? Just a thought . . .

debc

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February 28, 2006 - 9:31 am

gap, I used couverture dark chocolate from Cocoa Barry. It seems a bit thicker than other brandname.

patsikes

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February 28, 2006 - 3:22 pm

Another question/hint might be in your dipping technique. Are you dipping your center directly into the chocolate and then pulling it out with some type of fork? If so, you may want to try this technique.

Put on some latex gloves because this is a bit messy. Put a small amount of tempered chocolate in the palm of your non-primary hand. Pick up a center with your primary hand and place it into the pool in your other. Use your finger to gently swirl the center around in the chocolate.

This should give you a very thin coating. You may need to repeat this procedure twice per center to get a good coverage.